Ben - The Boss
Why Crumbs?
Other brands operating in this area, whose name I can't mention for legal reasons, are dull and of poor quality. In fact, I can count on my left hand the amount of brands in food that I consider to be good quality, innovative, interesting brands. So we decided to launch Crumbs to plug the gap in what industry types like myself call 'the chilled savoury pastry market' - a high quality, innovative, compelling brand, that offers consumers convenient food that is as tasty as it is wholesome.
Have you always worked in food?
Yes, I worked for a number of years as a buyer for Sainsbury's and the Co-op. I got bored senseless every time I was shown new products and new brands by suppliers, and thought I could do it better myself.
Who's the daddy?
Emmanuel, the man behind the products. Without him, we'd just be another Ginst... Oops, I nearly said it.
What would you be doing if it wasn't Crumbs?
I'd open a cheese shop (mornings only, like the French). Then be a mountain bike guide in the afternoon. All in Whistler so I could go snowboarding after work with my gorgeous wife (who also appreciates a good cheese).
What's your favourite restaurant?
There's a brilliant curry house in the village I live in near Manchester, called Viceroy. Finest Madras in the land. The chippy just down the road is booming as well. £3.50 for large fish, chips & gravy - the joys of life in the north...
Emmanuel - The Chef
What made you go into cooking?
My parents worked full time when I was young, and whilst their cooking was great, the cooking of the various babysitters I had was terrible. So to prevent starvation I decided to take matters in my own hands.
What's your worst kitchen nightmare?
Probably the time when I was about to serve the main course for a wedding breakfast for 170 guests and the fire alarm went off. The wedding party took it very well and had a few glasses of champagne on the castle grounds, but I'm still convinced to this day that my heart stopped beating for at least a minute.
Who is the most famous person you have cooked for?
I had the pleasure of cooking for the Queen Mother twice, once at the Connaught and once at Claridges.
What's the highest number of people you have cooked for in one sitting?
It was just over 800 French sailors when I was doing my military service in the navy.
Cooking or eating?
Definitely cooking, I love to be able to give something to other people.
What would you be doing if you weren't a chef?
I would probably have gone to study law in Paris and to try to make a difference as a lawyer (I love arguing).
Most hated celebrity chef?
I have never been a great fan of celebrity chefs but Gordon Ramsay is probably the one I like the least; I don't think he give a fair representation of the career I choose, as not all chefs spend their time using the f word and bullying people into submission.
www.crumbsfood.com